Fluffiest Banana Pudding Cake Recipe

In a medium bowl, whisk together the egg (or egg yolks), sugar, cornstarch and salt aggressively for 1-2 minutes, until the mixture becomes smooth and runny, with no more chunks.
1 large egg (or 3 large egg yolks) room temperature, 45 grams granulated sugar scant cup, 30 grams cornstarch, tiny pinch fine sea salt
In a medium saucepan, heat the milk over medium heat, just until it comes to a simmer.
240 mL whole milk 2% also works
Temper the eggs by streaming half of the milk into the egg mixture while continuing to whisk.
Dump the whole mixture back into the saucepan and cook over medium-low heat, while whisking continuously.
Within 1-3 minutes, the mixture should start to thicken, continue whisking, making sure to scrape the edges and center of the pan.
Once it's starting to stick to the pan, whisk aggressively for another 30-60 seconds. Remove from the heat and pour into a bowl with the butter and vanilla.
2 tsp vanilla bean paste or extract, 42 grams salted butter room temperature
Allow the heat from the pastry cream to melt the butter for a second and then gently whisk it. It may separate at first but it'll come back together as you whisk.
The pastry cream should be smooth and silky now, if you have any lumps, feel free to push it though a sieve.

Preheat the oven to 350F/177C convection and grease and line three 8 inch cake pans with baking spray and parchment paper.
Place the flour, baking powder and sea salt in a medium bowl and whisk them together until they’re evenly distributed.
240 grams all-purpose flour spooned and leveled, 2 tsp baking powder, 1/2 tsp fine sea salt
Place the milk with the butter in a small pot and heat it gently over medium-low heat, for 2-3 minutes, just until the butter is fully melted and the mixture is hot but not yet simmering. Remove from the heat and set aside.
240 mL milk, 113 grams salted butter gets melted with milk
Place the eggs in the bowl of a stand mixer, fit with the whisk attachment, and begin beating at medium-high speed, until the eggs begin to froth , just a few seconds. Reduce the speed and stream in the sugar.
4 large eggs room temperature, 350 grams granulated sugar
Add the vanilla extract and turn the mixer up to full speed, allowing it to beat for a few minutes, until the sugar and egg mixture is fluffy and pale.
2 tsp vanilla extract
Sift the dry ingredients over the egg mixture, and now turn the mixer up to low speed while streaming in the milk and butter. Scrape the edge of the bowl and give it one more mix, just until the last streak of flour is combined.
Divide the batter into the prepared pans, about 14ish ounces each, and bake for 20 minutes, until they're golden brown and spring back when you gently press on the tops.

Sift the powdered sugar and salt into the bowl of the stand mixer, fit with a whisk attachment (or a large bowl with a handheld mixer).
45 grams powdered sugar spooned and leveled, tiny pinch fine sea salt
Pour the heavy whipping cream on top, along with the vanilla and turn the mixer up to medium speed for a few seconds until it starts to thicken (if you go full speed it will splash everywhere).
360 mL heavy whipping cream cold, 2 tsp vanilla bean paste or extract
Turn the mixer up to medium-high and whip just until it holds stiff peaks.
If you over-mix and it’s no longer smooth, add a little more cream and fold it in until it’s smooth again.

Once the cakes and the pastry cream have cooled, slice the bananas and toss them into a bowl with the lemon juice (you won't taste the lemon juice but it'll prevent them from turning brown).
2 ripe bananas sliced (ripe enough to eat but not over-ripe), 15 mL lemon juice
Place the first layer of cake onto a flat surface and spread a good layer of pastry cream on top.
Then a single layer of banana slices on top of the pastry cream and followed by a layer of vanilla wafer cookies (I used minis so I left them whole).
4-6 oz vanilla wafers
Top with a generous layer of whipped cream and then another layer of cake. Repeat and then top with the last layer of cake.
Spread the rest of the whipped cream on top and decorate with some bananas and wafer cookies.
Refrigerate the cake for at least a few hours to set and slice easier. Serve cold or slightly chilled. Store refrigerated.